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Veggie Orzo Soup

A comforting and nutritious soup made with vibrant vegetables and orzo pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Quick Meal, Soup
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, chopped (any color you like!)
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable broth (or chicken broth, if you prefer)
  • 1 cup orzo pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • to taste fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Once it’s shimmering, toss in the chopped onion and cook until it’s soft, about 3-4 minutes.
  2. Add the minced garlic and cook for another minute.
  3. Toss in the carrots and celery, cooking for about 5 minutes. Then add the zucchini and bell pepper. Stir it all together and let those colors mingle for another 3-4 minutes.
  4. Pour in the can of diced tomatoes along with their juice. Add the vegetable broth, orzo pasta, oregano, and Italian seasoning. Bring the mixture to a gentle boil.
  5. Reduce the heat and let the soup simmer for about 10-12 minutes, or until the orzo is al dente.
  6. Give your soup a final taste and add salt and pepper as needed. Optionally, sprinkle in some fresh parsley.
  7. Ladle your soul-nourishing soup into bowls and serve it warm.

Notes

Make it your own by adding leftover veggies or experimenting with fresh herbs. This soup is freezer-friendly too!